SALAD AND STARTER NOS….43

TOMATED COTTAGE CHEESE

Tomated cottage cheese

Cottage cheese (11/2”× 1/2” × 11/2”) 2nos

Tomato concasse 25gm (cooked)

Celery 5gm

French beans 10gm

Mushrooms 5gm

Carrots 10gm

Olive oil 15ml

Salt and pepper to taste

Sugar a pinch

Garlic 2cloves

Onions 10gm

Capsicum 15gm

Red bell pepper 10gm

Basil leaves 2nos

GARNISH- parsley sprig, lemon star and tomato wedge

PREPARATION:

Julienned onion, capsicum and red bell pepper. Toss in 5ml oil, season and place on a half plate. Season cottage cheese, and grill on both the sides. Arrange over the julienned vegetables. Top with the tomato topping.

FOR TOPPING –

Heat oil, sauté brunnoise (fine dices) of celery, beans, mushrooms and carrot for a minute. Add in blanched, deskinned, deseeded and chopped tomatoes. Cook for about 10 minutes. Add seasoning, torn basil and sugar.

Note –

· Vegetable should stay crunchy.

· Can be served hot / warm.